These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

200 related articles for article (PubMed ID: 25894868)

  • 1. Characterisation of aroma volatiles of indigenous alcoholic beverages: burukutu and pito.
    Onyenekwe PC; Erhabor GO; Akande SA
    Nat Prod Res; 2016; 30(5):558-64. PubMed ID: 25894868
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X; Wu C; Huang J; Zhou R
    J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry.
    Juan C; Jianquan K; Junni T; Zijian C; Ji L
    J Food Sci; 2012 Apr; 77(4):C430-6. PubMed ID: 22352465
    [TBL] [Abstract][Full Text] [Related]  

  • 4. An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production.
    Nešpor J; Karabín M; Štulíková K; Dostálek P
    Molecules; 2019 Jun; 24(11):. PubMed ID: 31167477
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of volatile aroma compounds in different brewing barley cultivars.
    Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
    J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages.
    Holt S; Miks MH; de Carvalho BT; Foulquié-Moreno MR; Thevelein JM
    FEMS Microbiol Rev; 2019 May; 43(3):193-222. PubMed ID: 30445501
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W; Shen H; Xu Y
    J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical changes and nutritive values of burukutu (a Nigerian beverage).
    Odetokun SM
    Nahrung; 1997 Dec; 41(6):375-7. PubMed ID: 9467790
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS; Lee JE; Park HJ
    J Food Sci; 2014 Jun; 79(6):C1106-16. PubMed ID: 24888253
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Simulation of Pilsner-type beer aroma using 76 odor-active compounds.
    Kishimoto T; Noba S; Yako N; Kobayashi M; Watanabe T
    J Biosci Bioeng; 2018 Sep; 126(3):330-338. PubMed ID: 29680366
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation.
    Méndez-Zamora A; Gutiérrez-Avendaño DO; Arellano-Plaza M; De la Torre González FJ; Barrera-Martínez I; Gschaedler Mathis A; Casas-Godoy L
    FEMS Yeast Res; 2021 Jan; 20(8):. PubMed ID: 33316048
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.
    Sampaio KL; Garruti DS; Franco MR; Janzantti NS; Da Silva MA
    J Sci Food Agric; 2011 Aug; 91(10):1801-9. PubMed ID: 21681760
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
    Plaza ML; Marshall MR; Rouseff RL
    J Food Sci; 2015 Feb; 80(2):C218-27. PubMed ID: 25588413
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [Effect of aromatic substances on the quality of wines and spirits].
    Goranov N
    Nahrung; 1983; 27(5):497-503. PubMed ID: 6888527
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters.
    Tokpohozin SE; Fischer S; Becker T
    Food Microbiol; 2019 Oct; 83():181-186. PubMed ID: 31202411
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of a new type of mead fermented with Cannabis sativa L. (hemp).
    Romano R; Aiello A; De Luca L; Sica R; Caprio E; Pizzolongo F; Blaiotta G
    J Food Sci; 2021 Mar; 86(3):874-880. PubMed ID: 33559225
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
    Pugliese C; Sirtori F; Calamai L; Franci O
    J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
    Ledauphin J; Guichard H; Saint-Clair JF; Picoche B; Barillier D
    J Agric Food Chem; 2003 Jan; 51(2):433-42. PubMed ID: 12517107
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.
    Khio SW; Cheong MW; Zhou W; Curran P; Yu B
    J Food Sci; 2012 Jan; 77(1):C61-70. PubMed ID: 22132700
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
    Xiao Z; Liu S; Gu Y; Xu N; Shang Y; Zhu J
    J Food Sci; 2014 Mar; 79(3):C284-94. PubMed ID: 24611827
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.